Posted On April 22, 2020
Garam Masala is the spice mix that all Indian kitchens have on hand. Each region has its own style, and you can feel free to change amounts according to your own taste. There is no right or wrong.
I’ve included two different mixes, one from whole seeds, which has some of the more rare spices that you may have to search out, you can find them here. And also a quick, easy mixture made from ground spices that you can whip up in minutes.
Garam Masala is usually added at the end of a recipe to accentuate the flavors cooked into the dish. Because of this, you can make your own dishes more healthy by using less salt.
There are many health benefits in using spices in general, and Garam Masala has been used in Ayurvedic medicine for thousands of years as a warming spice that aids in digestion and improves metabolism. So if you’re looking to control your weight, this is the spice for you!
Ground Seed Garam Masala
- 2 tbsp Ground coriander
- 1 tbsp Ground cumin
- 1 tsp ground black pepper
- 1 tsp Ground cinnamon
- 1/2 tsp Ground cloves
- 1/2 tsp Ground cardamom
- 1/4 tsp Ground nutmeg
Whole Seed Garam Masala
- 3 tbsp Coriander seed
- 2 tbsp Cumin seeds
- 2 tbsp Cardamom seeds
- 2 tbsp Black peppercorns
- 1 Whole cinnamon stick Break it into large pieces for easier grinding
- 1 tsp Whole cloves
- 1 tsp Freshly grated nutmeg
Whole Seed Instruction
Add all the spices except the nutmeg to a dry skillet and toast them over medium heat. Stirring them occasionally.
When the ingredients start to brown and you can smell their toastiness, remove them from heat and put onto a plate to cool and to stop the cooking.
When cool, grind to a powder in a spice grinder or coffee grinder.
Grate the nutmeg and add it to the mixture. Mix well.
Store in an airtight glass container at room temperature away from direct light.
Just a note on storage, store garam masala in an airtight container in a cool, dark area. Ground garam masala, as with any ground spice, will lose its potency over time, so it's best to use it as soon as possible. If you don't think you will use it very often, cut the recipe in half just so you will always have the full flavor going on. If it has been stored for a while, shake it up and give it a sniff, your nose will tell you how potent it is, you may have to use a little extra if your mixture is getting a bit old.